Cacio e Pepe Restaurant Review

: Cacio e Pepe is chef Salvatore Corea’s ode to Roman fare. There are a few twists everywhere, but the biggest flourish comes in the form of the namesake pasta, with its coating of Parmesan and grated pepper, which arrives in a hollow wheel of Pecorino Romano. Clearly, the rest of that cheese had to go somewhere, so it’s omnipresent here, even as the menu gets more adventurous. Try the rough-cut pasta with monkfish ragù, olives, capers, ginger and rosemary. Gently bending expectations is the name of the game, as in the codfish filet with fried zucchini and smoked provolone broth. Still, the simpler dishes shine brightest, such as potato gnocchi with tomato and mozzarella.